Rummy barbecued shrimp
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Dozen wood skewers | |
| 2 | pounds | Large shrimp |
| ⅓ | cup | Dark rum |
| ½ | cup | Molasses |
| ¼ | cup | Lime juice |
| 2 | tablespoons | Oil |
| 3 | Cloves garlic | |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | (to 1 tablespoon) hot pepper sauce to taste |
Directions
Soak skewers in water to retard burning. Devein and clean shrimp; thread 4-6 shrimp on each skewer, place in shallow glass dish. Put all other ingredients in blender; puree at top speed 1 minutes. Pour over shrimp; refrigerate 1 hour. Just before grilling, remove shrimp to plate, pour marinade into pan, boil down for 5-10 minutes to thicken.
Grill skewered shrimp ¾ inch above hot charcoal or gas flame about 3 minutes on first side, 2 minutes on second side, until they are pink and opaque. Be careful not to overcook. Brush on more sauce as they cook, or serve warm for dipping.
Posted to MC-Recipe Digest V1 #338 Recipe by: Fred Tasker, Knight-Ridder Newspaper From: Sherry Zeiss <zeiss@...>
Date: Wed, 11 Dec 1996 22:18:45 -0600